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Nantucket Cranberry Pie (Cake) From Eat Little Eat Big
Submitted by Susie Bee at

Cranberry Nantucket Pie (Cake)

Beautiful Thanksgiving Dessert
A super easy cranberry and walnut topped cake. It will knock your socks off when you take it out of the pan, it is so beautiful."


2 cups fresh cranberries
1/2 cup walnuts
1/2 cup sugar
1/2 cup plus 5 TBSP sucralose sweetener, divided
2 eggs
1/4 cup unsalted butter, melted
1/2 cup mild olive oil
1/2 cup AP flour
1/2 cup whole wheat pastry flour
1 tsp vanilla extract
1 tsp baking soda
1/2 cup semi-sweet chocolate mini morsels
Cooking spray


Preheat oven to 350 degrees. Put cranberries and walnuts in food processor and pulse until roughly chopped. Mix in 5 TBSP sucralose. Pour in to bottom of round cake pan sprayed with cooking spray and pat down firmly.
Stir remaining ingredients together in a bowl and pour/spread over cranberry mixture.
Bake in middle of oven for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Place serving platter over top of pan and flip. Remove pan.
Cool completely. Store covered at room temperature (if there is any left over to store).

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Nutritional Information
Per Serving

approximately 346 calories, 24 grams fat, 33 grams carbs, 4.5 grams protein

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